Quote:
Originally Posted by PetrolBlueSC
I hot smoke fish almost every summer. But I have made gravlax.
Do you plan on brinning first and if so how?
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I'm planning to do a salt/brown sugar brine and then cold smoking. IIRC, I'm supposed to brine for 24 hours and then cold smoke. I'm going to try and call my Aunt who does a great job with Salmon to see if I can get any suggestions.
Quote:
Originally Posted by Mattcamp
I see you're in Ohio, just curious where the Salmon is from??
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A family member brought it back from Alaska.